Focaccia Lab261 recipes
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100% Whole Wheat No-Knead Cold Fermented Focaccia Recipe - ChainBaker

ChainBaker · chainbaker.com · 2022

Against 261 focaccia recipes

Less yeast than 85% of recipes and no sugar, unlike 50%.

See how all 261 focaccia recipes compare →

Get the method at chainbaker.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 261 focaccia recipes, per 100 g of flour.

  • Less yeast than 85% of recipes: 0.3% of the flour weight against the typical recipe's 1.2%, under a third as much.
  • No sugar at all, where 50% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Water: 80%, 71st percentileOlive oil: 10%, 49th percentileSalt: 2%, 55th percentileYeast: 0.3%, 11th percentileSugar: 0%, 25th percentileWaterOlive oilSaltYeastSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 250g (8.8oz) whole wheat bread flour250 g
  • 2g (0.07oz) instant dry yeast or 2.4g (0.085oz) active dry yeast or 6g (0.21oz) fresh yeast2 g
  • 5g (0.17oz) salt5 g
  • 25g (0.9oz) olive oil25 g
  • 200g (7.05oz) water*200 g

flour 250 gbatter 482 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 261 recipes. Shaded: the middle half. Tick: the median.

  • Water80% · 71st percentile
  • Olive oil10% · 49th percentile
  • Salt2% · 55th percentile
  • Yeast0.3% · 11th percentile
  • Sugar0% · 25th percentile

Oven

Temperature
425°F / 220°C
median 425°F
Time
25 minutes
median 24 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: water, olive oil, salt, yeast, sugar.

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